Sous Chef (Pastry/Bakery Kitchen)

Juanie Nel; Somerset West; On-site; ZAR 260,000 - 380,000; Full time

Job summary

Juanie Nel Bakery invites applications for a Sous Chef specialising in Pastry and Bakery for a brand-new establishment. Minimum 3–5 years of professional bakery or pastry experience with supervisory responsibilities is required.

Working closely with the Head Chef, you will oversee production planning, recipe development, stock control and staff management, delivering exceptional quality across all baked goods, pastries and desserts.

Qualifications

• Minimum 3–5 years' professional bakery or pastry kitchen experience, including supervisory experience
• Formal pastry or culinary qualification advantageous
• Strong technical knowledge of baking, pastry, desserts, breads and viennoiserie
• Experience in restaurant, bakery or upscale hospitality environments
• Knowledge of recipe development, costing, production planning and stock control
• Strong leadership, organisational and time-management skills
• Creative, detail-oriented and quality-driven approach
• Ability to work early mornings, flexible shifts, weekends and public holidays

Responsibilities

• Oversee daily bakery and pastry production requirements
• Manage the preparation and production of breads, pastries, desserts and other baked offerings
• Ensure consistency in recipes, weights, portion sizes, taste, texture and presentation
• Ensure products are freshly prepared, correctly stored and presented to the required standard
• Maintain efficient production workflows and minimise unnecessary wastage
• Work with the Head Chef on seasonal dessert menus, pastry offerings and bakery concepts
• Assist with recipe testing, costing and standardisation
• Identify opportunities for cross-utilisation of ingredients and seasonal produce
• Supervise and manage allocated pastry and bakery kitchen staff
• Allocate daily production tasks and monitor preparation schedules
• Train, mentor and develop junior pastry and bakery staff
• Ensure staff maintain professional standards, punctuality and kitchen discipline
• Promote teamwork, accountability and a positive working environment
• Monitor ingredient usage, yields, portioning and production costs
• Assist with ordering, receiving and inventory management
• Maintain stock rotation and ensure correct storage of ingredients
• Monitor wastage, overproduction and product shelf life
• Ensure recipes and production quantities are accurately costed
• Manage production in line with forecast demand to maintain profitability
• Maintain strict food safety, hygiene and cleanliness standards
• Ensure correct temperature control, labeling and storage procedures
• Monitor allergen management and ingredient traceability
• Ensure equipment is maintained, cleaned and operated correctly
• Maintain organised and compliant bakery and pastry workstations

Job description

This is an exciting opportunity for a suitably qualified Sous Chef specialising in Pastry and Bakery to become part of a brand-new establishment.

The successful candidate must have a minimum of 3-5 years experience in a professional bakery or pastry kitchen experience, including supervisory experience

The Bakery and Pastry Sous Chef is responsible for the day-to-day management, production and performance of the bakery and pastry kitchen, ensuring exceptional quality, consistency and presentation across all baked goods, pastries, desserts and sweet offerings. Working closely with the Head Chef, the role oversees production planning, recipe development, preparation schedules, stock control and kitchen staff management. The successful candidate will combine technical pastry and baking expertise with creativity, strong organisational skills and a commercial understanding of food production.

REQUIRED EXPERIENCE AND COMPETENCIES

• Minimum 3–5 years' professional bakery or pastry kitchen experience, including supervisory experience
• Formal pastry or culinary qualification advantageous
• Strong technical knowledge of baking, pastry, desserts, breads and viennoiserie
• Experience in restaurant, bakery or upscale hospitality environments
• Knowledge of recipe development, costing, production planning and stock control
• Strong leadership, organisational and time-management skills
• Creative, detail-oriented and quality-driven approach
• Ability to work early mornings, flexible shifts, weekends and public holidays

KEY PERFORMANCE INDICATORS (KPIs)

• Product quality, consistency and presentation
• Production efficiency and adherence to preparation schedules
• Stock control and inventory accuracy
• Product freshness and availability
• Food safety and hygiene compliance
• Staff productivity, training and performance

KEY RESPONSIBILITIES

1. Bakery and Pastry Operations

• Oversee daily bakery and pastry production requirements
• Manage the preparation and production of breads, pastries, desserts and other baked offerings
• Ensure consistency in recipes, weights, portion sizes, taste, texture and presentation
• Ensure products are freshly prepared, correctly stored and presented to the required standard
• Maintain efficient production workflows and minimise unnecessary wastage

2. Menu Development and Creativity

• Work with the Head Chef on seasonal dessert menus, pastry offerings and bakery concepts
• Assist with recipe testing, costing and standardisation
• Identify opportunities for cross-utilisation of ingredients and seasonal produce

3. Team Leadership and Management

• Supervise and manage allocated pastry and bakery kitchen staff
• Allocate daily production tasks and monitor preparation schedules
• Train, mentor and develop junior pastry and bakery staff
• Ensure staff maintain professional standards, punctuality and kitchen discipline
• Promote teamwork, accountability and a positive working environment

4. Costing, Stock and Production Control

• Monitor ingredient usage, yields, portioning and production costs
• Assist with ordering, receiving and inventory management
• Maintain stock rotation and ensure correct storage of ingredients
• Monitor wastage, overproduction and product shelf life
• Ensure recipes and production quantities are accurately costed
• Manage production in line with forecast demand to maintain profitability

5. Food Safety and Kitchen Standards

• Maintain strict food safety, hygiene and cleanliness standards
• Ensure correct temperature control, labeling and storage procedures
• Monitor allergen management and ingredient traceability
• Ensure equipment is maintained, cleaned and operated correctly
• Maintain organised and compliant bakery and pastry workstations